Off the top, the beer was all big floral and citrus aromas; likely owing to inclusion of Centennial hops. The immediate taste was bitter hops (in a good way) due not only to the fact that the recipe included Magnum hops but also because the beer had only recently been dry-hopped using Amarillo hops.

However, despite the fairly big hop profile (70 IBUs), the beer was well-balanced with a subtle, biscuity, malt backbone. It was a pretty smooth beer and, while it had a bitter finish and medium to heavy astringency, the fact that our sample had only recently been dry-hopped and was set to be cold crashed means that the final product will likely be considerably smoother and, once it’s carbonated, less astringent.

In short, beer-lingo free terms: this may well turn out to be a very good beer.

Hogtown Hog Wild IPA will be officially unveiled next Tuesday November 20th at 5:30 PM with a release party at the Victory Cafe (581 Markham Street, Toronto). It will be available at draught at select bars and pubs in Toronto while supplies last.

Black Oak Nox Aeterna

Brewery: Black Oak Brewing, Etobicoke, ONStyle: Smoked StoutABV: 7%

Given that its name is Latin for “Eternal Night,” it’s fitting that this stout - which is brewed with coffee, oats and smoked malt - has a nearly black body with a dark brown cap. Coffee is by far the dominant element in the the aroma, supported by hickory smoke and roasted nuts. The flavour is moderately sweet to start, with dark cocoa and coffee notes that give way to wood smoke in the middle, and a slightly sour tone in the finish that provides a nice counterpoint. Could use a bit more body, but otherwise, it’s a very pleasant winter-friendly brew.